These falafels are so much better made with dried chick peas rather than tinned ones and who doesn't love a tasty falafel whether in a wrap, taco, sandwich or as part of a salad.
Crunchy Felafel (falafel) Recipe
Crunchy falafel balls made with a delicious blend of spices
Ingredients
| 250g | dried chick peas |
| 1 | large shallot, peeled & finely chopped |
| small bunch | fresh parsley, chopped |
| 1 clove | garlic, peeled & chopped |
| 1 tbsp | Steenbergs organic Falafel spice blend |
| 1 tbsp | plain flour |
| to taste | sea salt & black pepper |
Method
- To prepare the chick peas, leave to soak in plenty of cold water overnight, or otherwise use a quick method of placing in a pan of cold water, bring to the boil, boil for 2 minutes and then turn off and leave for 1-2 hours with the lid on. Drain and rinse thoroughly before using.
- To make your falafel, place all of the ingredients into a food processor and blitz until blended into a paste.
- Season with salt and pepper to taste.
- Using a dessert spoon and your hands, shape the mixture into walnut sized balls, place onto a board and refrigerate for an hour.
- Fill a frying pan with a good level of sunflower (or similar) oil (2cm) and place on a high heat.
- Fill the pan with half of the falafel (you don’t want to crowd them), sizzle for a few minutes, then turn over and do the other side. Once golden brown on all sides, remove and place on a piece of kitchen towel to absorb any excess oil. Repeat until all of the falafel balls are cooked.
- Serve with a yoghurt and mint dip, salad and tacos or tortilla wraps.
Shop for ingredients
You may also enjoy
Falafel with harissa and honey pitta Recipe
Falafels are a great plant based vegan/vegetarian meal. This version uses butter beans as well as chickpeas which gives them...
Roasted Butternut Squash Soup Recipe with dukkah
This delicious squash soup has the added flavour from Steenbergs organic dukkah along with acrunch from toasted sunflower seeds.